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Bread dumplings in a light mushroom cream sauce

Name: Bread dumplings in a light mushroom cream sauce
Yield: 4
Cuisine: European, German
Ingredients: 6 stykk Day-old bread rolls; 375 ml Milk (or oat drink); 2 stykk Shallots; 2 Spiseskje Butter; 0.5 Pakke Flat-leaf parsley; 2 stykk Eggs (small); 800 G Portobello mushrooms; 3 stykk Shallots; 1 stykk Lemon (2 tsp zest and juice); 2 Gren Parsley; 2 stykk Juniper berries; 2 Spiseskje Clarified butter; 200 ml Mushroom stock (or vegetable stock); 125 G Full-fat cream cheese (or vegan cream cheese)

35min

Easy

Vegetarian

Pescetarian

Ingredienser

4 Deler

2 Spiseskje Butter
2 Spiseskje Clarified butter
6 stykk Day-old bread rolls
2 stykk Eggs (small)
0,5 Pakke Flat-leaf parsley
125 G Full-fat cream cheese (or vegan cream cheese)
2 stykk Juniper berries
1 stykk Lemon (2 tsp zest and juice)
375 ml Milk (or oat drink)
200 ml Mushroom stock (or vegetable stock)
2 Gren Parsley
800 G Portobello mushrooms
5 stykk Shallots

European, German

Vegetarian dishes

Cereals containing gluten, Milk, Eggs

Gluten, Lactose

Steamer basket, Grater, Lemon squeezer

Forberedelse

Soak the bread rolls
Cut the bread rolls into 1 cm cubes and put them in a bowl. Heat the milk until lukewarm, pour over the bread rolls and leave to soak for about 30 minutes.
Ingredienser
6 stykk Day-old bread rolls, 375 ml Milk (or oat drink)

Make the dumpling mixture
Peel and finely dice the shallots and gently sauté them in the butter until soft. Wash the parsley, shake dry, pluck the leaves and finely chop. Beat the eggs and add to the bread cubes with the shallots and parsley. Knead well, then season with salt, pepper and nutmeg. Shape into small dumplings.
Ingredienser
2 stykk Shallots, 2 Spiseskje Butter, 0,5 Pakke Flat-leaf parsley, 2 stykk Eggs (small)

Steam the dumplings
Bring water to the boil in a large pan. Brush a large steamer basket with a little oil and hang it in the pan. Cover and steam the dumplings for approx. 15 minutes.

Prepare the sauce ingredients
Wipe the mushrooms clean with a dry cloth and cut into 0.3-cm-thick slices. Peel and finely dice the shallots. Wash the lemon in hot water, dry it and grate the zest. Wash the parsley and shake it dry, then pluck the leaves and finely chop them together with the juniper berries.
Ingredienser
800 G Portobello mushrooms, 3 stykk Shallots, 1 stykk Lemon (2 tsp zest and juice), 2 Gren Parsley, 2 stykk Juniper berries

Prepare the mushroom cream sauce
Sauté the shallots in the clarified butter until translucent. Add the mushrooms, increase the heat and fry the mushrooms for 4–5 minutes, stirring constantly. Season with salt and pepper, mix well, deglaze with the stock and bring to the boil. Stir in the cream cheese and allow to simmer a little. Season to taste with salt, pepper, cayenne pepper, lemon zest, lemon juice and, if you wish, Worcestershire sauce. Sprinkle with parsley and serve with the dumplings.
Ingredienser
2 Spiseskje Clarified butter, 200 ml Mushroom stock (or vegetable stock), 125 G Full-fat cream cheese (or vegan cream cheese)